A WEEK IN THE FOOD LIFE OF LAURA (and RAYMOND)

TITLES AND PICTURES

A WEEKS WORTH OF MENU ITEMS AT THE OOSTEROM HOUSE

I had a request for a week of titles and pictures of what I'm eating (maybe it will help you with your weight loss journey or give you some creative ideas on meals, snacks, or examples of different foods that you wouldn't have thought to try before).

Anyway as I am just starting the week (today is Sunday, May 19, 2013) there won't be any pictures with titles until the end of the day!

I hope you enjoy and have fun following along with me as I give a little insight into my world of food!

Sunday, May 19, 2013

Lunch & snack — I was so full!

BREAKFAST: One cup of tea and two cups of coffee (this isn't normal for me but I was on the worship team this AM and we had to be there super early and so my usual breakfast didn't happen - ladies and gentlemen, don't do this to yourself... PREPARE!)

LUNCH: SALAD ON BREAD!

DINNER: SALAD ON BREAD cont. IT WAS TOO MUCH FOOD          THE FIRST TIME TO FINISH AT LUNCH!

SNACK 1: APPLE PIECES AND PEANUT BUTTER

Monday, May 20, 2013

BREAKFAST: 2 pieces of toast with peanut butter and apple stropp
one mug of warm apple cider



LUNCH: 1 Huge Salad: lettuce, tomatoes, cucumbers, pickles, shaved roast beef, cheddar cheese, and avocado - I added home made mayonnaise and mustard for the dressing
1 Large Glass of lime water



DINNER: Honey Garlic Chicken (fry the chicken in garlic and butter then drizzle honey over when serving).
Steamed broccoli and cauliflower with butter and melted cheese

SNACK1: Apple slices with peanut butter

THE REST OF THE WEEK INCLUDED THESE MEALS!

Home Made Taco Shell
with Cheese and Almond Flour

Home Made Butternut Squash Fries
and
Honey Mustard Mayo Dipping Sauce

Home Made Tacos
(turned into more of a salad)

Raymond made Fried Chicken
Carrots and Cauliflower
One night

Stir Fry (honey garlic)

Home made chips with
guacamole dip

Salad!

SALAD

Cheesey Onion Omelet 

Waffle (Almond Flour) with
Yogurt and fresh pear and
cinnamon on top with honey
drizzel 

Apple Pear (Yummy)

Coffee with honey and
Cinnamon Drizzle
(home made almond milk)

Peanut Butter and Apples!
My favorite snack.

Pineapple chicken stir fry

Breakfast:
Coffee, Shake, Toast with
Home made Jam and
Clean Peanut Butter

MORNING SHAKES!

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BREAD (grain free - tastes good)

Ingredients:

1/2 cup of coconut flour

1 1/4 cups almond flour

1/4 cup ground chia seeds or flax seeds (i ground my chia seeds up in the magic bullet)

5 eggs

1/4 tsp sea salt

4 TBSP coconut oil (heat up to liquid form in microwave then cool off)

1 TBSP apple cider vinigar

2 Tbsp honey

1/2 tsp baking soda

*This makes a smaller loaf of bread so you will want to double it if you're hoping 

for a normal sized loaf

Directions:

1. Blend all dry ingredients in a bowl and in a separate bowl all the wet ingredients

2. Make sure to blend the eggs till frothy, about 3 minutes THEN stir the honey and vinegar into the eggs.

3. Mix the dry ingredients into the wet

4. Scoop your batter into a well greased loaf pan

I cut the loaf in half and then sliced the wrong way

5. Bake at 350 for 30-35 minutes (until a toothpick inserted into the center of the loaf comes out clean)

6. Cool and Serve

This recipe enables you to have sandwiches, buns for burgers or toast in the morning while on the SCD

FROZEN MANGO SORBET (DAIRY AND SUGAR FREE)

FROZEN MANGO SORBET 

(DAIRY AND SUGAR FREE)

INGREDIENTS:

2 mangoes

2 cups of lactose free yogurt

3 TBSP honey (or more, depends on how sweet you like it)

1-2 tsp pure vanilla extract

APPLIANCE:

1 ice cream maker ready to go per instructions

1 magic bullet or blender of some kind

DIRECTIONS:

1. peel and pit your mangoes. place the flesh in the magic bullet and puree

2. take your yogurt, honey and vanilla, place all 3 ingredients in the magic bullet (a new cup) and puree until mixed.

3. pour both the mango puree and the yogurt into the ice cream maker and let it mix for 30 minutes until it's ice cream consistency.

30 DAY SHRED CHALLENGE

So, for the past 6 months I have eaten my way to a 38 pound loss without working out at all (besides starting to hike once a week with my husband for our date day).

Today we got on our running shoes after I got home from work, put on a 30 day shred video by Jillian Michaels and did the first 20 minute workout of 30.

My goal is to tone up, gain definition and slightly increase my muscle mass. During the workout I'm using two, two pound weights strapped to my legs as well as lifting 2 pound weights for the weight required exercises.

I have decided to do the level 1 for 7 days, level 2 for 7-10 days and level 3 for 13-16 days depending on how quickly my endurance increases. I want to be able to do the whole video full out by the end and begin to form a habit of working out daily whether it's for 20 minutes like these videos, 1-3 hours of hiking on a Saturday.

My ultimate goals are to run a half marathon, be benching 110 lbs - 150 lbs consistently and continue to eat cleanly while introducing rice and quinoa back into our diet in 2-3 years.

Be encouraged, we're all in this together - btw, I made some amazing frozen mango, yogurt sorbet tonight and will post the recipe and pictures soon!

THUMB PRINT COOKIES

THUMB PRINT COOKIES 

With Home Made Jam and Coconut Whip Cream!

Uncooked, After the Jam is Added

Ingredients:

Before the Jam is Added

For the Macaroons

2 Cups of Coconut (unsweetened, flaked)

1.5 Cups of Almond Flour

1/2 tsp sea salt

1/2 - 3/4 Cup of Honey (depends on how sweet you like them)

2.5 TBSP Coconut oil / 2 - 3 TBSP Butter

I made Blueberry Jam

For the Chia Seed Jam

3 Cups of Frozen Berries (Raspberry, Blueberry or Blackberry)

1/4 Cup of Honey (this jam isn't very sweet)

2 Tbsp Chia Seeds

1 TBSP pure vanilla extract

Instructions:

• For the Chia Seed Jam; Put the frozen or fresh berries in a pot, add the honey and stir until liquidy with a few berries (should look like jam). Bring the pot to a simmer; after 5 minutes add the chia seeds and cook down the mixture for about 15 minutes (should thicken) - STIR FREQUENTLY TO AVOID BURNING YOUR JAM! Remove from heat, stir in your vanilla and put in the fridge to chill.

Baked till golden brown

• Preheat the oven to 275F and line a baking sheet with parchment paper or a non stick mat. 
• In a large bowl combine all the ingredients together for the macaroon recipe. Using your electric beaters mix all the ingredients together. The dough is wet and sticky but this is normal.
• Grab a large spoonful of the dough, roll it into a ball and place it onto the lined tray. Using your thumb, make a print in the middle of the cookie. Repeat this process until the tray is full - PUT YOUR TRAY IN THE FRIDGE SO THEY FIRM UP.
• When you are ready to bake, first spoon your jam mixture into the holes in the cookies and then put them into the oven. 
• Bake at 275 for 20 minutes then rotate the pan and bake for another 20 minutes. 
• These cookies should be golden brown when fully baked and after a couple of minutes on the pan, firm enough to transfer them onto a cooling rack and then into the fridge.

Coconut Whip Cream:

Ingredients:

1 Can of coconut Cream

1 tsp of pure vanilla extract

1-2 Tbsp Honey

1/4 of a vanilla pod (optional - really adds to the vanilla flavoring and color)

Directions:

CHILL YOUR MIXING BOWL IN THE FREEZER!

• Open your can of Coconut cream, drain off the liquid (keep for shakes later) and keep the cream.
• Put your cream in your chilled mixing bowl (the bowl should be freezing) and mix on 3-4 speed with your electric beaters.
• When it's whip cream texture add the vanilla, honey and vanilla seeds (in the pod, scrape them out - don't put the pod itself into the cream) and whip it again.
• Put the cream in the fridge (taste it first, you may want to add more honey or vanilla extract)

When you are ready to serve your cookies, put a cookie on the plate, pour some cream over the top (or purposefully place with a spoon) and add a dollop of jam in the center of the cream. Serve with a fork and a cup of tea or coffee! ENJOY!

I'M AT MY PRE-MARRIAGE WEIGHT!

So I wanted to update really quickly by sharing that I am down to 143.6 lbs now. I'm so excited for that because I remember stepping on the scale a week before I got married and I weighed 143 lbs at that time too. It's been an exciting journey these past 5 months of changing what we eat and watching my body change because of that choice. I have officially lost 37 pounds, I started November 2012, and all I can say is that it's so sad how before I thought I could never lose the weight and that it would take so long to get it off. I believed that because it took me 2 years to put it all on that it would take even longer to get it off. I still have another 13 pounds to lose before I'm at my goal weight but I'm telling you that if I can do this so can you! I fully believe it 100%

Another exciting thing is a VEGAN dessert I stumbled upon, made and inhaled! It was "cheesecake" made from nuts! It tastes like cheesecake and is (was) so good! I will be posting the recipe soon and one for a chocolate carmel one too.

Eating in this way doesn't have to be restricted just different. It allows you and I to learn to cook with things we've never thought to try before and to experiment and relearn to make delicious dishes and desserts that are good for our bodies.

Thank you for continuing on this journey with me, I really appreciate it!
Laura